1 can (400 mL) Thai Kitchen® Coconut Milk
1/2 cup (125 mL) water
1/3 cup (75 mL) fresh lime juice
1/3 cup (75 mL) Thai Kitchen® Premium Fish Sauce
3 stalks fresh lemongrass, trimmed to use bottom 2 – 3 in (5 – 7.5cm)
1 piece (1 in / 1 cm) fresh galangal or Chinese ginger, sliced and bruised
2 tbsp (30 mL) sugar
3 kaffir lime leaves (optional)
2 tbsp (30 mL) Thai Kitchen® Roasted Red Chili Paste
3/4 lb (375 g) boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed
1 can (14 fl oz / 425 mL) straw mushrooms, drained
Cilantro sprigs (optional)
In large saucepan combine coconut milk, water, lime juice, fish sauce, lemongrass, galangal, sugar and kaffir lime leaves. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes.
Stir in chili paste until well blended. Add chicken and mushrooms; simmer 10 minutes or until chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove lemongrass, galangal and lime leaves before serving. Garnish with cilantro.
Thai Kitchen Tip: If preparing with shrimp or tofu, simmer soup for 25 minutes before adding chili paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.